Peanut Butter Banana Oatmeal Breakfast Cookies
These hearty, chewy breakfast cookies have been my go-to for rushed mornings and kid-approved snacks. They combine ripe bananas, peanut butter, and quick oats into a portable breakfast that tastes indulgent but is actually simple and wholesome. Make them when you want a grab-and-go breakfast, an after-school energy boost, or a potluck contribution that disappears fast.
Why you’ll love this dish
- Ready in under 20 minutes from start to oven — perfect for busy mornings.
- Uses pantry-friendly ingredients and ripe bananas you’d otherwise toss.
- Naturally sweetened with banana and a touch of maple, so they’re less sugary than many store-bought bars.
- Very adaptable: gluten-free when you use certified gluten-free oats, vegan if you swap the butter for coconut oil.
- Kid- and lunchbox-friendly — they travel well and don’t require refrigeration right away.
“These cookies took my ‘no-time breakfast’ to the next level — soft, not too sweet, and full of peanut-butter flavor.” — a quick morning-test review
How this recipe comes together
This is a no-fuss, single-bowl recipe. You mash ripe bananas, stir in peanut butter and maple syrup, then add melted butter (or coconut oil), vanilla, ground flax, and salt. Fold in quick oats and your favorite add-ins, portion onto a baking sheet, and bake just until the edges set. Let them cool briefly so they firm up, then drizzle chocolate if you want a touch of decadence. Expect soft, slightly chewy cookies with a tender crumb.
What you’ll need
- 1 2/3 cups quick cooking oats (see notes below for rolled-oat swap)
- 1 1/2 very ripe bananas (about 2/3 cup mashed)
- 1/2 cup peanut butter (smooth or crunchy)
- 1/4 cup maple syrup (honey or agave can substitute)
- 2 Tbsp unsalted butter, melted (or coconut oil for dairy-free)
- 1 1/2 tsp vanilla extract
- 1 Tbsp ground flax (or chia seed meal)
- 1/2 tsp sea salt
- Optional add-ins (about 1 cup total): chocolate chips, chopped pecans, walnuts, raisins, dried cranberries, etc.
- 1/2 cup chocolate chips (optional, for drizzling)
Notes/substitutions: use natural peanut butter for less sugar; almond or sunflower seed butter works if you need nut-free options. If you want a firmer cookie, increase oats by 1–2 Tbsp.
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mash the bananas in a large bowl until mostly smooth.
- Stir in the peanut butter, maple syrup, melted butter (or coconut oil), vanilla, ground flax, and sea salt until evenly combined.
- Add the quick oats and mix until everything is incorporated. Fold in about 1 cup of your chosen add-ins.
- Use a medium cookie scoop (or 2 Tbsp) to portion dough onto the prepared sheet. Press each mound gently to flatten into a cookie shape.
- Bake for 7–9 minutes, or until the edges are set but the centres look slightly soft.
- Let the cookies cool on the sheet for 5–7 minutes so they firm up, then transfer to a wire rack. Drizzle melted chocolate over the cooled cookies if you like.
- Store cooled cookies in an airtight container (see storage tips below).
Yield and timing: makes about 12–14 medium cookies. Active prep ~10 minutes, bake time 7–9 minutes.
Best ways to enjoy it
- Warm with a smear of extra peanut butter and a cup of coffee for a satisfying breakfast.
- Split a cookie and add yogurt and sliced banana for a quick parfait.
- Pack two cookies with a small fruit cup and a boiled egg for a balanced lunchbox.
- Crumble over ice cream or blended into smoothies for extra texture.
- Serve at brunch alongside fruit and savory egg bites — the peanut–banana combo is surprisingly crowd-pleasing.
Storage and reheating tips
- Room temperature: store in an airtight container for 2–3 days.
- Refrigerator: keep for 4–5 days to extend freshness. Bring to room temp or warm briefly before eating.
- Freezer: freeze in a single layer for 1–2 hours, then transfer to a freezer bag for up to 2 months. Thaw at room temperature or microwave 10–20 seconds.
- Reheating: microwave one cookie for 10–15 seconds for a soft, just-baked feel, or warm in a 300°F oven for 5–7 minutes to crisp edges.
Food safety note: these cookies contain no eggs, so they’re safe to eat without further baking once made and cooled. Always cool completely before sealing in containers to avoid condensation and sogginess.
Pro chef tips
- Bananas: the riper, the better. More brown spots = sweeter cookies and a stronger banana flavor.
- Oats: quick oats make for a softer cookie. If you use old-fashioned rolled oats, pulse them briefly in a food processor for a slightly finer texture.
- Don’t overbake: remove when edges set and centers still look a touch soft — they firm up while cooling. Overbaking yields dry cookies.
- Portioning: a medium cookie scoop keeps sizes consistent and ensures even baking.
- Add-ins: fold in chips or nuts gently at the end to avoid overworking the dough. If you want a chocolate drizzle, melt chips with a teaspoon of coconut oil for a glossy finish.
Creative twists
- Vegan: swap melted butter for coconut oil and use maple syrup — you’ll have a vegan-friendly cookie.
- Nut-free: use sunflower seed butter instead of peanut butter and check add-ins for cross-contamination.
- Protein boost: stir 1–2 scoops of neutral-flavored protein powder into the wet mix and add 1–2 Tbsp more oats if batter seems loose.
- Chocolate-banana: add 2 Tbsp cocoa powder to the batter and replace some add-ins with mini chocolate chips.
- Spiced version: stir in 1/2 tsp cinnamon and a pinch of nutmeg for warm, cozy flavor.
Common questions
Q: Can I use rolled oats instead of quick oats?
A: Yes. Rolled oats give more texture and chew. Pulse them once or twice in a food processor if you prefer a slightly finer crumb. You may need to add 1–2 Tbsp more mashed banana or a splash of milk if the dough seems dry.
Q: Are these gluten-free?
A: They can be if you use certified gluten-free quick oats. Regular oats may be contaminated with gluten during processing.
Q: Can I make the dough ahead of time?
A: You can mix the dough and refrigerate for up to 24 hours. Bring it to room temperature or add an extra 30–60 seconds to bake time if chilled.
Q: How do I make them crispier?
A: Bake a minute or two longer until edges turn light golden. Thinner cookies (press the dough flatter) will also crisp more.
Q: Can I omit the flax or chia?
A: Yes. The flax helps bind and adds nutrition. If you omit it, the dough will still hold thanks to banana and peanut butter, but add an extra tablespoon of oats if you want more structure.
Conclusion
If you enjoyed this version and want to compare textures or ingredient swaps, Marisa Moore’s take on Peanut Butter Banana Breakfast Cookies offers a helpful comparison and extra tips: Marisa Moore’s Peanut Butter Banana Breakfast Cookies. For a very pared-down, 4-ingredient approach—great if you’re minimizing pantry items—see this simple variation: Very Veganish 4-Ingredient Banana Oatmeal Peanut Butter Cookies.
Peanut Butter Banana Breakfast Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mash the bananas in a large bowl until mostly smooth.
- Stir in peanut butter, maple syrup, melted butter (or coconut oil), vanilla, ground flax, and sea salt until evenly combined.
- Add the quick oats and mix until everything is incorporated. Fold in about 1 cup of your chosen add-ins.
- Use a medium cookie scoop (or 2 Tbsp) to portion dough onto the prepared sheet. Press each mound gently to flatten into a cookie shape.
- Bake for 7–9 minutes, or until the edges are set but the centres look slightly soft.
- Let the cookies cool on the sheet for 5–7 minutes so they firm up, then transfer to a wire rack. Drizzle melted chocolate over the cooled cookies if desired.
